Craving a rich, restaurant-worthy pasta dish without spending hours in the kitchen? Meet your new weeknight hero! This Slow Cooker Creamy Tomato and Artichoke Pasta is the definition of ‘set it and forget it’ deliciousness. We’re talking tender artichoke hearts and savory garlic simmering all day in a vibrant tomato sauce, finished with a luscious swirl of cream. It’s the ultimate comfort food that practically makes itself.
Ingredients
• Nonstick cooking spray
• 3 cans 14.5 ounces / 411 g each Diced tomatoes with basil, garlic, and oregano
• 2 cans 14 ounces / 396 g each Artichoke hearts, drained and quartered
• 6 cloves Garlic, minced
• 1/2 cup / 120 ml Heavy whipping cream
• 12 ounces / 340 g Dried linguine, fettuccine, or other pasta
• Optional Toppings
• Sliced pimiento-stuffed green olives
• Pitted ripe olives
• Crumbled feta cheese
• Finely shredded Parmesan cheese
Instructions
1. Lightly coat the inside of a 3.5 to 4-quart slow cooker with nonstick cooking spray.
2. Drain two of the cans of diced tomatoes, leaving the third can undrained. Pour all three cans of tomatoes into the prepared slow cooker.
3. Add the drained, quartered artichoke hearts and the minced garlic to the slow cooker. Stir everything together to combine.
4. Secure the lid and cook on the LOW setting for 6 to 8 hours or on the HIGH setting for 3 to 4 hours, until the flavors have melded beautifully.
5. Just before serving, cook your pasta in a large pot of salted water according to the package directions until al dente. Drain well.
6. Stir the heavy cream into the tomato and artichoke sauce in the slow cooker. Replace the lid and let it stand for about 5 minutes to heat through.
7. Serve the creamy sauce generously over the hot cooked pasta. Garnish with your favorite toppings like olives and cheese, if desired.
Nutritional Information
• PER SERVING: 403 calories, 8 g total fat (5 g saturated fat), 27 mg cholesterol, 1,513 mg sodium, 68 g carbohydrates, 7 g fiber, 13 g protein.
Pro Tips
• To prevent curdling, always stir in dairy products like heavy cream during the last 5 to 15 minutes of cooking in a slow cooker.
• For a touch of heat and complexity, add 1/4 teaspoon of red pepper flakes along with the garlic at the beginning of the cooking process.
• Easily make this dish vegan by swapping the heavy cream for full-fat coconut milk or a homemade cashew cream and using your favorite plant-based Parmesan or feta.
• Boost the veggie content by stirring in a few large handfuls of fresh spinach along with the cream at the end. Let it wilt for a few minutes before serving.
FAQ
Q: Can I make this creamy artichoke pasta vegan
A: Absolutely! To make this recipe completely plant-based, simply swap the heavy whipping cream for an equal amount of full-fat coconut milk or a rich cashew cream. For the toppings, use your favorite vegan Parmesan or feta cheese alternatives.
Q: How can I add more protein to this vegetarian pasta dish
A: To boost the protein, consider adding one 15-ounce can of rinsed and drained cannellini beans or chickpeas to the slow cooker along with the tomatoes. Using a protein-fortified or legume-based pasta is another excellent and easy way to increase the protein per serving.
Q: What other vegetables can I add to this slow cooker sauce
A: This sauce is very adaptable. For heartier vegetables, you can add 1 cup of sliced mushrooms or chopped sun-dried tomatoes at the beginning with the garlic. For more delicate greens, stir in a few large handfuls of fresh spinach or chopped kale along with the cream at the end and let it wilt before serving.
Q: How should I store and reheat leftovers
A: For the best texture, store the creamy tomato and artichoke sauce separately from the cooked pasta in airtight containers in the refrigerator for up to 4 days. This prevents the pasta from becoming mushy. Reheat the sauce gently on the stovetop or in the microwave before tossing with freshly cooked or reheated pasta.
